Chicken & Mushroom Risotto

Mushroom Risotto marsfoodservices image


  • 1 pouch BEN’S ORIGINAL™ READY RICE™ for Risotto
  • 1 tbsp Butter
  • 1/4 cup Onion, 1/4" diced
  • 1/2 tsp Garlic, minced
  • 1/4 cup White Wine
  • 3/4 cup Mushroom Stock
  • 3/4 cup Cremini Mushrooms, sliced
  • 3/4 cup Ground Chicken
  • 1/4 tsp Italian Seasoning
  • 1/4 cup Parmigiano Reggiano, grated
  • 2/3 tbsp Chives, chopped


Chicken & Mushroom Risotto

Makes: 2 servings


1. Add butter, onions, and garlic in a 4 qt sauce pot. Bring onions and garlic to a sizzle over high heat. Cook for about 1 minute. Avoid color. Add ground chicken and mushrooms and fully cook over high heat in the pot.
2. While chicken is cooking, break up Risotto as best as possible in the pouch before opening. Once chicken is fully cooked, deglaze pot with white wine. Reduce by half.
3. Add mushroom stock and Italian seasoning and bring to a boil. Add Risotto and begin to stir with a wooden spoon. Break up any parts of clumped Risotto while stirring.
4. Continue stirring while Risotto absorbs the stock; about 2 minutes.
5. Once the liquid is unctuous and can coat the back of a spoon, remove pot from the heat. Add Parmigiano and chives and stir rapidly to create a creamy mixture.
6. Divide Risotto between two plates. Tap the bottom of the plate to allow Risotto to settle. Garnish with more Parmigiano if desired, a dollop of ricotta, and picked thyme leaves